|The effect of processing on protein content|
|Desi (ICCI4088)||Kabuli (Bar)|
|Raw||16.66 ± 0.35b2||20.24 ± 0.50b1|
|Germinated, and dehulled (G)||21.34 ± 1.20a1||22.56 ± 0.95a1|
|Germinated, boiled and dehulled (GB)||20.00 ± 0.15a2||21.98 ± 0.80a1|
|Dehulled and boiled (DB)||20.95 ± 0.92a1||22.70 ± 0.53a1|
|Dehulled, soaked and boiled (DSB)||21.36 ± 0.85a1||22.78 ± 0.50a1|
Data presented as means ± standard deviation (n = 3).
Means in the same column with different letter superscripts are significantly different (p < 0.05).
Means in the same row with the different number superscripts are significantly different (p < 0.05).
Malunga et al.
Malunga et al. Nutrition Journal 2014 13:8 doi:10.1186/1475-2891-13-8